Mushroom ravioli with trumpet mushrooms, girolles and sage butter

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It was a while ago I made pasta but last Saturday I had a whole day to potter around the kitchen so out came the pasta maker.

I’m still quite amazed at how easy it is to actually make the pasta. Making ravioli out of said pasta is a little fiddly but not difficult at all. And it is so very delicious!

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The filling with shallots, garlic, mini portobello mushrooms, dried ceps, parsley and ricotta is simply divine and easy to make. Served with fried shallots, trumpet mushrooms and girolles as well as sage butter this is such a satisfying autumn dish. Ideal for dinner parties (you can make it ahead) or a romantic evening at home with a significant other.

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Hanna’s mushrooms ravioli, serves 2-3

double batch of pasta dough

polenta

3 tbsp butter, for frying

3 small shallots, finely chopped

1 large garlic clove, grated

300 g mini portobello mushrooms or other flavourful fresh ‘shrooms 

2 tbsp dried ceps (porcini) covered with hot water and drained 

2 tbsp chopped parsley

salt, black pepper

75 g ricotta

To serve:

1 handful dried trumpet mushrooms and girolles, covered with hot water and drained 

1/2 shallots, finely chopped

50 g salted butter

5 sage

parmesan, finely grated

Melt the butter in a large frying pan on medium heat. Add onions and garlic and fry until translucent for about five minutes (be careful not to brown it). Add the mushrooms (both dried and fresh) and fry until nice and golden and all the juices have evaporated from the pan. Add the parsley and season generously. Leave to cool completely. In a food processor pulse the mixture until it is finely chopped (but not a mush). Mix with the ricotta and adjust the seasoning. Keep in the fridge until needed. 

Make the pasta dough according to the instructions. After it has rested divide it into 3-4 pieces. Flatten each piece out and run it through the pasta maker, twice on the 0 setting and once on every setting up to 5. Sprinkle your work surface with polenta (for the pasta not to stick) and place the pasta sheets on top. Measure with your ravioli stamp how close you can place the dollops of filling on one pasta sheet and place teaspoon sized dollops of the mushroom ricotta mixture on that sheet. Dip two fingers in water and ‘brush’ the surface of the pasta, all around the dollops, with your fingers. The water will act as glue between the pasta sheets. Carefully place another pasta sheet on top of the one with the filling (brush off the polenta first). Start at one end and carefully encase the filling in the pasta, making sure there are no air bubbles and that the pasta sheets stick in between the filling. Use your ravioli stamp to cut out the ravioli. Place on a plate or baking sheet sprinkled with polenta. Cover with clingfilm until needed.

Repeat the process using up all the pasta dough, including the scraps left from cutting out the ravioli.   

To cook; bring a large pan of salted water to the boil. Add the ravioli (if a lot cook in batches) and let it cook for 2-3 minutes (they should rise to the surface). Remove with a slotted spoon and transfer straight to the deep serving plates.

While the pasta is cooking, fry the shallots and mushrooms in some butter. Season. Place the rest of the butter in a small saucepan and let it melt. Add the sage.

Spoon the sage butter on top of the ravioli, scatter the mushrooms around and top with plenty of grated parmesan. Serve immediately. 

 

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